How to Cook Tri-Tip on the Grill

- There's a lotta buzz about a great cut that those on the west coast know all about. We're here to let you in on a secret. Today, how to cook a tri-tip on the grill. Let me tell you a little bit about this cut. Tri-tip is from the bottom sirloin, you see it's got a unique shape. And they call it the tri-tip 'cause it has the three points here. I'm gonna season it up and put it on the grill. The grill is nice and hot, my grates are seasoned. And I'm just putting a liberal amount of salt and pepper on both sides. Good amount of salt and good amount of pepper. And I've set up a grill with hot coals on one side and no coals on the other. So I have an indirect heat set up. I'm gonna first sear over the direct coals. So we're gonna go right on the hot coals, direct cooking. The goal here is I wanna a good char on each side, before I transfer these beauties over to the cool side to finish cooking, like in an oven environment. I'm gonna put the cover on and make sure I get a good sear on at least this first side. Oh, we've got a good sear on this side, let's take a look. I'll probably rotate these, maybe even to get some diamond marks if you want. (meat sizzling) Oh that's got a good crispy side. Let's get it to the other side, to get a good crispy side. You notice these are large pieces of meat. These are roasts, they're not small steaks. And so, let's transfer these to the cooler side and finish cooking them. I love tri-tip 'cause they can feed a crowd and they're really versatile and flavorful and a good value. Let's take a look at our tri-tips. I've been checking the temperature periodically. One tip I wanna pass to you is that you can sear both sides, but there's a third side that you might wanna get and I sometimes will set these up on this edge, on the cooler side to finish cooking 'em. So they can really cook throughout and not overcook the corners of them. They are at about 130 to 135 degrees. For tri-tip I prefer a medium doneness. Usually I'm a steak guy that's, everything's medium rare, right? Some cuts just preform better a little more cooked than that. So my target is 130 to 135 internal temperature here to pull them and then let 'em rest. They'll continue to climb about five to 10 degrees to my target of 140 to 145. It's rested 10 minutes, it's at our target doneness. Now it's ready to slice and now this is where I really want you to pay attention to grain direction and how we slice a tri-tip. 'Cause it's an important tip for ya. Take a look at the grain direction of the tri-tip. It's very pronounced, goes this direction and then it kinda switches. Let me show you with my hand. The grains go this direction and then they switch to this way, right? So typically you wanna slice everything against the grain. I'm gonna show you how we slice a tri-tip. I'm gonna first slice with the grain once. Pretty much in half on the whole guy, right? Beautiful, then I can slice my slices against the grain. So the grain direction again on this piece is going this way and I'm gonna slice this direction. That is a perfect medium doneness that we are going for. This tri-tip is so versatile, I can use this for tacos, I can use it in sandwiches, I can use it as a center piece of the whole grilling adventure. Everything else can kind of surround this family style. So there you have it, with great techniques on the grill, with a tri-tip. Check out our other videos for great tips and techniques.

Channel: Certified Angus Beef ®

Views: 312,743

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Id: 4yF8JsYLLpw

Length: 3min 55sec (235 seconds)

Published: Thu Jul 11 2019